Food & Recipes

Talk about a serendipitous event: Legend has it that chance brewed the first tea when Camellia sinensis leaves blew into a pot of boiling water. It was 2737 BC, and the accidental teameister who boiled that water, Chinese Emperor Shen Nung, concluded the new brew gave “vigor of body, contentment of mind, and determination of purpose.”

1. Rinse the fish and cut into portions. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 garlic cloves, browning on all sides until the oil is infused with the garlic flavor. Remove garlic and discard.

2. Combine salt, cayenne, paprika, thyme, oregano, and pepper on a plate, and coat the fish on both sides. Place fish in the skillet and sear over medium-high heat for 4 to 5 minutes on each side, or until fish is white and flakes when prodded with a fork. Set aside.

3. Heat the remaining oil over medium heat. Add the remaining garlic to the skillet and brown slightly. Add the greens and cover; cook until the greens have reduced by half, about 7 to 10 minutes. They should retain their color but be soft and edible.

1. Chop shrimp into chunks and combine with the next three ingredients in a medium-sized bowl; let sit, refrigerated, for 1 to 4 hours. Since the shrimp is already cooked, this allows the flavors to meld, rather than letting the citrus juice actually cook the fish, like in a ceviche.
2. Just before serving, stir in the remaining ingredients. Serve with tortilla chips.

For the scallops
1. Combine the first three ingredients in a large Ziploc bag, and shake thoroughly.
2. Add scallops, seal the bag, and shake to coat.
3. Heat oil in a nonstick skillet over medium-high heat. Add scallops, cook 3 minutes on each side, or until done. Remove from heat.

For the noodles
1. Cook udon noodles according to package directions; drain.
2. To prepare dressing, combine sesame oil, garlic, scallions, ginger, and shoyu sauce; mix well.
3. Place noodles in a medium-sized glass or non-reactive stainless dish; add dressing and mix well to coat noodles.
4. Serve noodles hot or cold with 2 to 4 scallops on top, and garnish with sesame seeds and cilantro.

This eastern Mediterranean member of the pea family makes its debut in late spring. Favas pack a huge protein punch, boast ample amounts of fiber and iron, and contain L-dopa, an amino acid that produces dopamine, which triggers a feel-good response in the brain. Look for firm, vibrant green pods for the best flavor.

1. Season halibut fillet with salt and pepper, grill 3 minutes on each side or until cooked through.
2. In a medium bowl, combine fava beans, olive oil, and lemon juice. Mash roughly with a fork until combined.
3. Place fish on top of the fava bean mash.